Candied violets - country living

2 dozen

Ingredients

Quantity Ingredient
2 Dozen pesticide-free violet blossoms with 2-inch stems
3 To 4 T sugar
2 tablespoons Egg white or mix 2 T meringue powder with 4 t water

Directions

1. Rinse violets in cool water and gently pat dry on facial tissues.

2. In separate custard cup or small bowls, place sugar and egg white or me- ringue powder and water. Holding one blossom at a time by the stem, with a tiny paintbrush, paint both sides of each petal with egg white.

3. Holding the blossom over the sugar, with spoon, sprinkle petals on both sides with sugar until well coated. Place sugared blossom on wire rack over waxed paper and let stand in warm place until sugar dries and hardens. Repeat to coat all the blossoms. Rinse and dry fingers fre- quently to remove stickiness.

4. Store Candied Violets in an airtight container with waxed paper between the layers.

Country Living/May/93 Scanned & fixed by DP & GG

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